Look for fresh lemongrass in Asian markets and some supermarkets.
Recipe information
Yield
Makes 1 cup
Ingredients
2 teaspoons extra-virgin olive oil
6 shallots, finely chopped
1 tablespoon freshly grated ginger
3 garlic cloves, minced
1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
1/4 cup water
Preparation
Step 1
Heat the oil in a medium saucepan over medium-low heat. Add the shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until the liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Refrigerate, covered, up to 2 days.
FIT TO EAT RECIPE
Step 2
(Per serving)
Step 3
Calories: 137
Step 4
Fat: 9g
Step 5
Cholesterol: 0mg
Step 6
Carbohydrate: 13g
Step 7
Sodium: 11mg
Step 8
Protein: 2g
Step 9
Fiber: 0g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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